Summer is here!
And naturally it's filled with fruit.
Fresh strawberries are sadly hitting the end of the picking season here in the Midwest. But, you can still find some at the local markets.
Have a few cups of strawberries? Make a bread!
I love making strawberry muffins in the summer. These are inspired from a recipe on my sister’s friend Michelle’s blog at madebymichellec.com.
Serve these this summer at brunch with friends, for breakfast, or as a late afternoon snack.
And if you have any extras, just keep them in the freezer. Then you can enjoy a fresh strawberry muffin any time you want this summer.
These are a sweet and healthy treat. I make mine gluten-free with rice flour.
Fresh Strawberry Muffins
- 2 cups brown rice flour (or 1 ¾ cup whole-wheat pastry flour for a non-gluten free version)
- 3/4 cup white sugar
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg
- 2 eggs, lightly beaten
- 1/2 cup fat-free plain yogurt
- ¼ cup butter, melted and cooled
- 1 teaspoon vanilla extract
- 1-¼ cups coarsely chopped fresh strawberries
- In a small bowl, combine the chopped strawberries and set aside
- In another small bowl, whisk the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries and their juices until just combined.
- Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full.
- Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Hope you all stay sweet and healthy this summer. :)